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I made Iron Leg's chili today. Having never made chili before, it came out delicious. At 4ish hours it had reduced substantially and had thickened up nicely. I ended up using round steak but it falls apart pretty easily regardless. Spaten Optimator for the beer. I can't wait to eat this as leftovers.
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Jan 12, 2012 08:08
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signalnoise posted:You also don't want a huge oil slick on top of your chili, which is what happens if you use a big loving slab of chuck. If you're getting such a massive amount of oil on top of your chili you could always just spoon some of it off
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Jan 12, 2012 10:40
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Jose posted:If you're getting such a massive amount of oil on top of your chili you could always just spoon some of it off I made some with chuck, pork ribs, pork belly & paprika sausages. There was about two cups of oil on top i just picked off with a ladle.
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Jan 15, 2012 04:05
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signalnoise posted:IT'S MEAT, AIN'T IT a.k.a. the Wendy's Method of chili
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Jan 16, 2012 02:37
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Save that oil for cornbread.
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Jan 16, 2012 03:59
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Or trim off the fat and render it down for making rice, avoid the oil slick, keep the flavor.
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Jan 16, 2012 07:42
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redmercer posted:a.k.a. the Wendy's Method of chili Isn't that just the remnants of any hamburgers that they accidentally overcooked?
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Jan 16, 2012 12:07
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Anybody have a good venison chili recipe? Someone just gave me a bunch of venison of varying cuts, from ground to loin. But they're all individually too small to do much of anything with, so I figure I'll make them into a giant super chili.
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Jan 16, 2012 15:41
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physeter posted:Anybody have a good venison chili recipe? Someone just gave me a bunch of venison of varying cuts, from ground to loin. But they're all individually too small to do much of anything with, so I figure I'll make them into a giant super chili. I'd probably supplement it with some ground chuck or chorizo for flavor, but any typical recipe should suffice.
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Jan 16, 2012 16:52
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Party Plane Jones posted:Isn't that just the remnants of any hamburgers that they accidentally overcooked? Yes. Or hamburgers that are cooked for rush hours but become cold before being sold (or so I heard once).
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Jan 16, 2012 17:05
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babies havin rabies posted:Save that oil for cornbread. Fried eggs cooked in chili grease are the best fried eggs.
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Jan 16, 2012 17:07
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This cornbread recipe sounds delicious to go with some chili. Although the pictures look odd. http://www.theyummylife.com/blog/2010/12/103/Cheesy+Jalapeno+Cornbread
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Jan 16, 2012 20:33
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czechshaun posted:This cornbread recipe sounds delicious to go with some chili. Although the pictures look odd. This sounds about right. My grandmother was a hillbilly and the only change I would make is that instead of cooking spray, use some leftover bacon/chili grease (butter in a pinch) in the pan, heated quite hot. This forms a nice crust on the bottom and sides of the loaf. You can of course use the bacon grease from the bacon you just cooked, specifically for the purpose of crumbling it into the cornbread batter.  Alternately I enjoy either standard polenta or this recipe: http://budgetbytes.blogspot.com/2011/09/corn-cheddar-pudding-357-recipe-045.html babies havin rabies fucked around with this message at 22:13 on Jan 17, 2012 |
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Jan 17, 2012 22:08
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I made a chili based off Iron Leg's recipe, with some tweaks, and it came out great. I bought a 5lb round roast of beef, gave it a rub down, let it sit, then seared the poo poo out of it's sides in a near-molten cast iron pan. Then I dropped it in my slow cooker with some sausage, a can of chipotles, 2 habaneros and a bottle of Sierra Nevada, along with the usual spices and ingredients Iron Leg recommended. I let it cook on low for 12 hours overnight; when it was done, the roast fell to pieces and was absurdly tender. I never wanted chili for breakfast so bad. It was spicy as poo poo too, which pleased me. 
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Jan 18, 2012 03:56
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I made this cornbread I found off tastespotting since I was bored with my old cornbread recipe, to go with the chili linked off of theyummylife (cooking for other people = don't just make your regular chili that will take their heads off with spice.) I was quite pleased with how it turned out, though I cut down on the jalapenos and didn't measure the green onions. I have better things to do with my time than measure green onions.
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Jan 18, 2012 04:14
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I just did a pot with some beef shank I found for $1.99/lb, including the marrowbones. I almost regret how good it is because drat shank is a bitch to break down if you want to trim all the silverskin out
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Jan 18, 2012 04:34
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angerbeet posted:I made this cornbread I found off tastespotting since I was bored with my old cornbread recipe, to go with the chili linked off of theyummylife (cooking for other people = don't just make your regular chili that will take their heads off with spice.) Don't make friends with people that hate food.
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Jan 18, 2012 05:51
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SYFY HYPHY posted:Don't make friends with people that hate food. It's too late now!
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Jan 18, 2012 06:42
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Forgive the continued derail, but here's my cornbread of choice: http://www.cookbooksbase.com/firecracker-cornbread-recipe.html  at this being in the "Healthy Recipe Journal"
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Jan 18, 2012 15:07
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I don't really think it's a derail; chili and cornbread are like pancakes and syrup.
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Jan 18, 2012 16:47
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On a related note, is chili and cinnamon rolls a thing anywhere else? They were always paired up for school lunches here in Nebraska, and even at age 30 I know a few people who, when hearing that I or somebody else is making chili, almost instinctively say, "Great! I'll make cinnamon rolls." I never really got it.
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Jan 18, 2012 18:46
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Today I'm making chili.
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Jan 21, 2012 00:46
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angerbeet posted:It's too late now! With enough episodes of CSI, I bet you could fix that
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Jan 21, 2012 06:34
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Iron Leg posted:Chili recipe from first page.   All the stuff  Is this what you meant by cut lengthwise? I wouldn't mind doing it with some habenero but they are hard to find. I live in Australia.  Browning the meat!  The chorizos, ground beef and onion. It was a pain removing the skin from the chorizo I don't think I did it properly.  Bringing it to a boil. Needs more eye of newt.  This was about 30 minutes away from it being done. I was going to take pictures of it completed but was too hasty and just ate the gently caress out of it instead. The spice levels were good, and I was able to share it with people who have a fairly low tolerance and they only complained a little. I want to make one purely to my spice tastes so I was thinking habenero and maybe one ghost pepper either floating in it or cut up. I have never had ghost pepper so who knows it might be too hot but I still want to try it. And I had it with beans. I like beans. fuckpot fucked around with this message at 06:54 on Jan 24, 2012 |
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Jan 24, 2012 06:51
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The grocery had pork 1/2 price today and I bought a shoulder, identified only as "Pork", for $1 something/lb. So tomorrow I'm making pork chili for the first time. Maybe a variation on Michael Symon's pork chili.
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Jan 24, 2012 08:39
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AquaticIguana posted:I made Iron Leg's chili today. Having never made chili before, it came out delicious. At 4ish hours it had reduced substantially and had thickened up nicely. I ended up using round steak but it falls apart pretty easily regardless. Spaten Optimator for the beer. @KJ&AR@ posted:I made a chili based off Iron Leg's recipe, with some tweaks, and it came out great. I bought a 5lb round roast of beef, gave it a rub down, let it sit, then seared the poo poo out of it's sides in a near-molten cast iron pan. Then I dropped it in my slow cooker with some sausage, a can of chipotles, 2 habaneros and a bottle of Sierra Nevada, along with the usual spices and ingredients Iron Leg recommended. Glad you guys enjoyed it!  I've made it in the slow cooker before, but it ended up being more kitchen mess that way. Since I want to brown the meat anyway, I figure just use the pot (also allows you to deglaze and get some sauce back). I'm assuming you went without the beef stock since the roast was so big? Seems like you'd end up with a poo poo load of delicious fat/juices in there. fuckpot posted:Is this what you meant by cut lengthwise? I wouldn't mind doing it with some habenero but they are hard to find. I live in Australia. Yeah, that's basically what I meant. Really it doesn't matter how you slice/dice the peppers. Slice them big if you want the flavor but want to actually avoid chomping on a potentially hot pepper, or dice them small if heat and chompy-ness is of no concern. The easy way to take the casing off sausage is to slice the casing down the center, length-wise, then sort of peel it off like a banana. You guys have now reminded me that it's been more than a month since my last pot of chili. Must fix this! 
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Jan 25, 2012 02:50
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Zedlic posted:Today I'm making chili. I'm a cooking newb, but I love super-spicy chili, and I'm determined to try to make some. This looks like it turned out as spicy as poo poo, got a recipe? Any other spicy chili recipes are welcome too (gently caress beans though).
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Jan 26, 2012 02:32
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well, you could try reading the thread... really, though, chili is simple but there are a ton of different ways you can go about making it, I don't think anyone in this thread could reasonably give you an absolutely perfect recipe, nor do I think anyone has made the same pot of chili twice.
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Jan 26, 2012 04:32
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Made my chili today (for dinner tomorrow) but I didn't have any fresh chilis. Unfortunately I used the last of my homemade chili powder and was out of arbol so I had to use store bought chili powder. The miscellaneous pork roast I bought turned out to be fatty as hell so I trimmed off most the fat then rendered it down to sear the pork chunks. I used some of the rendered fat to make rice for tonight's dinner (pork chops) and it was delicious. Post rendered fat + bone.  Searing the pork.   Using up whatever was in the fridge. I drained off the fat before adding veg.   And in the cabinet.  Not shown: I added cayenne, chili powder, cumin, smoked paprika & chicken stock Meat added back in.  Added tomatoes because I made it a bit too spicy for my wife.  Tomorrow's dinner... can't wait.
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Jan 26, 2012 10:09
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Zedlic posted:Today I'm making chili. This looks phenomenal.
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Jan 26, 2012 13:35
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barbudo posted:well, you could try reading the thread... really, though, chili is simple but there are a ton of different ways you can go about making it, I don't think anyone in this thread could reasonably give you an absolutely perfect recipe, nor do I think anyone has made the same pot of chili twice. I did read it, didn't see any posts discussing spicy chili though. For example, I'm wondering what would be a good combination of peppers - I'm not too big on the taste of habaneros, but love their heat, so if I just throw a bunch of serranos in instead would that work? Would the taste of the habaneros even be perceptible in chili?
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Jan 27, 2012 06:06
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Hirsute posted:I just throw a bunch of serranos in instead would that work? It's chili stew, you can use any kind chilies you want.
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Jan 27, 2012 08:33
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As a general rule, the finer you dice your peppers the less you will perceive their taste and the more you will just get heat from them. I personally purée mine. But I would recommend using a larger variety than just one or two, so the taste of any individual type of pepper shouldn't be important- look at that beautiful photo a few posts up for reference. barbudo fucked around with this message at 15:31 on Jan 27, 2012 |
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Jan 27, 2012 15:29
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Zedlic posted:Today I'm making chili. That is more like chili porn. Nthing a recipe! Although, I doubt my chances of getting hold of the dried chilis at a low enough price for my budget. For any other Aussies in this thread, if you google it, there is a place in South Australia that deals in dried chilis and other mexican spices/herbs/etc, they have a website and ship all over Aus. I'd google it myself but I'm running late for an appointment, so I'll try and look it up when I get back.
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Feb 2, 2012 04:54
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Casa Iberica in johnson st melbourne is great if you're in melbourne. http://casaibericadeli.com.au/
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Feb 2, 2012 07:50
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What can you do to make it come out less tomatoey? Other than hurt use less tomato.
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Feb 3, 2012 01:28
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Favela Flav posted:That is more like chili porn. Nthing a recipe! Although, I doubt my chances of getting hold of the dried chilis at a low enough price for my budget. Didn't really follow a recipe. Just mixed the dried chilies into a powder, browned the beef in many batches, threw everything in a huge pot and let simmer for 5-6 hours. The chilies are clockwise from the top left: Pasilla, Ancho, Guajillo, Chipotle, Arbol, Serrano, Habanero, Jalapenos and Pakistani. Then some Mexican chili beer I found, chipotle-infused tequila, beef stock, chipotles in adobo sauce and liquid smoke. Added some blackstrap molasses at the end. That's what I love about chili. It's almost all about the ingredients. The only technique required is browning the beef correctly.
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Feb 3, 2012 01:43
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Bob Morales posted:What can you do to make it come out less tomatoey? Other than hurt use less tomato. Is this a trick question?
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Feb 3, 2012 02:19
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I'm making chili on Sunday for the superbowl, and I have decided that it's about drat time I made my own chili powder. I'm using the recipe from the goons with spoons wiki, http://www.goonswithspoons.com/Chili_Powder I am supposed to throw out the seeds that came out of the dried chilies? I honestly can't tell from the wording or the pictures. I checked a different recipe and it recommended shaking the peppers out over the sink. So it seems I am not supposed to include the chili seeds in the chili powder. That surprises me.
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Feb 4, 2012 16:28
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Lt. Chips posted:I'm making chili on Sunday for the superbowl, and I have decided that it's about drat time I made my own chili powder. I'm using the recipe from the goons with spoons wiki, http://www.goonswithspoons.com/Chili_Powder they're a bit bitter, and chilies already have all the bitterness they need. they also don't grind very well in my experience, so you'll have chunks of seed in your powder. glad to hear you're making your own! I've had a bag of chilies in my pantry for a week or two now, and have been meaning to make my next batch. might go do that right now.
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Feb 4, 2012 18:07
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